Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR

Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!

Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs

YesChef_Trevalla_Cauliflower_OH_ 6

Roast blue eye trevalla, Middle Eastern roast cauliflower and red onion, salsa verde- BLUCAULI

Heating Instructions: Preheat oven to 200°C Transfer the blue eye trevalla to a small baking tray and roast in the oven for 10 min.  At the same time bake the cauliflower on the shelf underneath the fish in its current container with the lid off.  Remove the blue eye and cauliflower from the oven together and let the blue eye rest for a couple of mins. To plate up, dress the cauliflower with curry yogurt and squeeze the lemon into the salsa verde and drizzle over the blue eye trevalla. Enjoy!

Ingredients : Blue-eye trevalla , cauliflower, red onions, olive oil, curry powder, mange-tout (snow pea), Greek yogurt, lemon juice, cumin seeds, curry powder, mixed herbs, chilli flakes, olive oil, parsley, capers, shallot, mint, garlic, white pepper

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